Olallieberry Wine Créme Brulee

Ingredients
4 cups of cream
1/2 cup CHAUCER'S Olallieberry Wine
1 cup sugar
12 egg yolks

Directions

Preheat ovento 275°
Put cream and wine in a sauce pot and bring to a boil
take egg yolks and sugar and whisk together in a bowl.
Add hot cream to egg yolks while whisking a little at a time so you don't make scambled eggs. Once all the cream is in with the yolks, scoop off all the foam that is on the top.
Pour into 8 small dishes that are oven safe. Put dishes on a sheet pan. Add a small amount of hot water onto the sheet pan so the creme brulee doesn't burn on the bottom.
Bake in an oven for about 1 and 1/2 hours or until they jiggle like JELL-O.
To brulee the top, sprinkle granulated sugar on the top of the creme brulee evenly and stick under the broiler in your oven until desired color. (golden brown)
Let cool for about 5 minutes before serving.